2 (14 1/2 oz.) cans Hill Country Fare Pinto Beans, drained
1/2 cup plain yogurt OR
1/2 cup sour cream
1 to 2 pickled jalapeno peppers, stems and seeds removed
1/2 cup H-E-B Shredded Longhorn Cheese
1 Tbsp. canola oil
1 teaspoon cumin
Combine beans, yogurt, jalapenos, and cheese in a food processor or blender bowl and puree
to a smooth consistency.
Heat a skillet over high heat for 2 minutes.
Add oil and pureed bean dip.
Reduce heat to medium high and stir-fry beans for 2 to 3 minutes.
Season to taste with salt and pepper.
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